Recipes

My Favorite Sourdough Bread Recipe

Basic sourdough recipe | Hello Victoria

A loooong while back, I posted a recipe for making your own sourdough starter. I had intended to post a bread recipe shortly after, but it took me this long to get one that I was completely happy with. Some recipes were too wet, some not enough flavour, and others too dense. I kept trying new ones, and new methods, until I had one that I knew would work every time. And here it is!

Basic sourdough recipe | Hello Victoria

This recipe started out as a San Fransisco sourdough recipe from my old school text book, On Baking: A Textbook of Baking and Pastry Fundamentals. It’s a great book that teaches the science and fundamentals of all manner of pastry and baking techniques, and includes recipes for almost anything you could think of! I often think that I need to really work through my recipe books, and this one is definitely high up on the list. It’s got such a wide variety of recipes, and explains them in full detail.

My favourite sourdough recipe | Hello Victoria

I tried making the sourdough recipe, as it’s described in the book, and it was okay, but not quite sour enough for my taste. That could be simply because of the unique wild yeast that lives in San Fransisco (L. Sanfranciscensis), or because this particular recipe was too ‘quick’ to develop a sour flavour. It actually used a small amount of commercial yeast in the dough, so that you could bake the loaf the same day you make it. Great if you’re strapped for time, but it leaves a bit to be desired in taste. However it did explain one thing I had been wondering in the past – how to acheive what I consider a San Fransisco sourdough crust. (more…)

Richard’s Favourite Peanut Butter Cookies

Peanut butter cookies | Hello Victoria Blog

Okay, it’s time for a really simple recipe. I’ve meant to post this for ages, but haven’t made them often enough, and keep forgetting to take a photo. These are one of Richard’s favourite things that I make – they’re a softer cookie (unlike the crisp biscuits that people tend to make here in the UK), with lots of peanut flavour.

Now, the most important part of the recipe, is the peanut butter that you use. If it’s one of those cheaper brands, with tons of added sugar and palm oil, then you won’t get as strong of a peanut taste. I only ever buy 100 percent peanut, peanut butter. Suprisingly, Morrisons has a really good one, which is waaaay cheaper than all the health-food ones, but still tastes great. Trust me, I love this stuff. It’s great in a banana smoothie too!

Peanut butter cookies | Hello Victoria Blog

These are a really simple cookie, where you just have to cream together the butters and sugar, add some eggs, and then mix in the dry ingredients. Nothing fancy or complicated here! (more…)

Healthy Jerusalem Artichoke + Celeriac Soup: Feed Your Gut

Jerusalem Artichoke + Celeriac Soup | Hello Victoria Blog

Well, it’s finally November, and the weather here in southeast London certainly feels like it. We’ve got the old electric radiator out again, hot water bottles in the bed, and a duvet on the sofa for snuggling. If we only had a fireplace, I think we’d be quite cozy!

But what this weather does for me is make me crave all kinds of warm hearty things… and above all soup! I almost never want to make soup during the summer, when all I want is a salad. But now, I want to tuck into something that feels just as cozy as the hot water bottle currently residing somewhere near my toes… which are covered in thick socks.

Now, this soup isn’t just warm and cozy, but it’s actually good for you! As I mentioned in a previous post about cooking with these bad boys, Jerusalem artichokes are full of inulin, which is amazing for your gut bacteria… just not for your dignity. They call them fartichokes after all. And that’s not the only part of this soup which is healthy – celeriac is too! I mean, it’s definintely not the prettiest vegetable to look at (seriously, it’s not winning any vegetable beauty contests) but celeriac is full of dietary fibre, minerals, and vitamins! With these two as the main ingredients in a soup, you’ll feel better in more ways than one. And seeing as how they are both currently in season, why not try this recipe this weekend?

Healthy Soup for Your Gut: Jerusalem Artichoke + Celeriac Soup | Hello Victoria Blog

Fun fact, we actually grew Jerusalem artichokes this summer, by accident. Turns out we missed some of the plant we dug up last year, and covered it with our new composter. Now we can’t properly dig the rest up, and so we will forever have Jerusalem artichokes growing by our composter. Which is great news for me, but not so for Richard. His gut seems to go particularely crazy when he has Jerusalem artichokes… which isn’t something he likes too much.

Now I really liked the flavour of this soup, as it’s very different from anything else I’ve ever had. Celeriac has a definitely celery taste (obviously), and combined with the nutty Jerusalem artichoke, it was quite unique. I seasoned it a bit less than most things I make, as I really wanted those two flavours to shine through. Normally I go crazy with tons of garlic… mmm garlic… **insert drooling here** (more…)

No-Churn Honeycomb Ice Cream with Chocolate Ribbons

No-churn honeycomb ice cream | Hello Victoria

One of my very favorite things in the world is ice cream. Well, frozen desserts to be honest – if it’s anything frozen and dessert like, I’m in. I remember the first time I went to Tickleberry’s in Okanagan Falls, BC and saw how many flavours they had (72!)… it was love at first sight. If you’re ever in the area, and like frozen things, you have to go! I remember we didn’t understand that the little pictures near the prices indicated how many scoops each size actually had. I mean, when you order a single, you imagine it’s one scoop, right? Wrong! It’s three! I actually ordered the “large”, thinking it was 4 scoops (6), and was so confused when they kept asking me to choose more flavours! It came in a little bucket!

So for me, one of the saddest things about having to leave my Kitchenaid mixer in Canada, was the lack of the ice cream attachment. It’s kind of hard to make my own ice cream without one 😉

No-churn honeycomb ice cream with chocolate ribbons | Hello Victoria

Enter the no-churn ice cream method! Now, I experimented with this a little last summer, with my No-churn Piña Colada ice cream and the No-churn Strawberries + Cream. But the big problem I have, is that almost all no-churn recipes out there use only double cream and condensed milk. And that, my friends, tastes as rich and heavy as it sounds! It’s waaaay too rich with only double cream, but it’s the only way to whip the mix prior to freezing. You dilute the fat content too much with milk, etc. and not only will it not whip up thick before freezing, but it may even separate in the freezer – ending up with a layer of soft cream on top, and hard frozen milk below.

No-churn honeycomb ice cream | Hello Victoria

So I tried experimenting with some old recipes (that I had made before I got an ice cream maker) – but ended up with the problems described above. That’s when I saw a little video on Pinterest, of a recipe from Co-Op. It was a Balsamic Strawberries + Cream no-churn recipe, that used an ingredient I hadn’t considered before – yogurt! I mean, I use it to make popsicles, but never thought to try and use it in my ice cream mix. So, I made a small batch, with no strawberry or anything in it, just to see what the base flavour tasted like. And it was nice! I mean, you could definitely taste the yogurt, but it wasn’t as rich and heavy, while still being soft. I figured that if you added a strong enough flavour to it, the slight tangy yogurt taste would fade to the background, or you might not even notice it at all!

Which brings me around to this recipe! (Finally, right?)

No-churn honeycomb ice cream | Hello Victoria

Richard’s favorite ice cream in the world is Pooh-Bear (now called “Poor Bear” because of some Disney legal woes) from Maud’s Ice Cream in Northern Ireland. It’s literally one of his first stops after getting off the plane in Belfast. It’s a vanilla ice cream with chunks of honeycomb, which partially melt in, creating little ribbons of caramel and crunchy bits. And ever since I started playing around with ice cream recipes – I knew I’d have to make it for him. (more…)

How to Make Honeycomb at Home

How to make honeycomb | Hello Victoria

Honeycomb. Sea Foam. Sponge Toffee. Cinder Toffee. That-stuff-inside-a-crunchie-bar… the list of names for this stuff goes on and on. But they all mean the same thing. It’s a caramel candy that has been made light, fluffy, and full of holes through the addition of baking soda (sodium bicarbonate). The baking soda adds a slightly salty taste to the caramel, hence the “sea foam” moniker, but the overall taste is caramel.

I grew up loving crunchie bars, and what I then called sea foam. I remember learning how to make it myself, and dunking it in chocolate to make my own little bite size crunchies. It looks complicated, but it’s really not – once you understand it, that is.

All you need (besides the usual things) is a candy/digital thermometer which can get up to 150°C (~300°F) and liquid glucose. Now, you’re local store (if you’re outside the UK) may not sell liquid glucose, but any specialty cooking/baking store should, and even DIY brewery places too. If you still can’t find any, substitute white corn syrup, but make sure to evaporate off the water sufficiently. It’s a similar product (both are invert sugars) but the water content tends to be higher. If you’re unsure what I mean, read on, it’ll make more sense later.

How to make honeycomb | Hello Victoria

You can find recipes out there for making honeycomb without the glucose, but this recipe is my favorite. I’ve tried a few in the past, and found that their candy instructions weren’t always adequat. They often resulted in flat soft honeycomb, or burnt tasting stuff. Which isn’t exactly ideal; I adapted this recipe from my work, until it was perfect. Just stick with me kid 😉

There are three key things for making this work well – patience, temperature, and the right container. For patience – you have to let the solution boil slowly (to evaporate off the water), instead of turning up the heat and rushing it. Candy temperatures are less about the actual temperature, and more about what they represent. Since water boils at 100°C, for a solution to climb above that, it needs to evaporate off water. The higher the temperature, the less water is present (until you hit 100% sugar and caramelization occurs). If you boil too quickly, it may read a certain temperature, but there is still too much water present. So let it boil slowly, and the temperature will climb with the reduction in water.

As for the temperature, you need an accurate thermometer. It’s one of my main faults with a lot of honeycomb recipes out there, as they use colour descriptions instead of temperatures. For honeycomb, you want to get to what is known as “hard-crack” stage. Anything below that, and your honeycomb will be too soft and chewy, and may even deflate entirely. Hard crack is between 149-154°C. I generally like to get to at least 150, to ensure it’s reached the right stage, but be careful as it’ll climb quickly once it gets past 145ish. Anything above 154°C and you’re in caramelization territory – sounds nice, but too much caramelization ends up tasting burnt. In fact, despite the fact that honeycomb is caramel in colour, we don’t actually caramelize the sugar! It’s the chemical reaction with the baking soda that creates the colour as well as the taste (and sudden increase in size).

How to make honeycomb | Hello Victoria

For the container – you want to ensure you don’t pick one too big. Having the right sized container to pour the honeycomb into will ensure it’ll stay nice and tall. I actually used one waaay too big when making this trial batch (see above). I’m used to making this recipe 8x as big, and wasn’t sure how large a pan to use. What ends up happening is that without it reaching the sides, it’ll fall quite a bit and end up sort of flat 🙁 If you put it into a nice sized container, the sides wil support it while it cools, and you’ll end up with tall chunks of light honeycomb. For this amount, I’d recommend a small square pan (like 8×8″), but maybe put some parchment paper underneath incase it overflows a tiny bit.

And that’s it! If you follow those three things (and the recipe below – obviously), you should end up with great honeycomb! I’ve taught quite a few people to make it in the past, so hopefully you’ll have no issue. Use it to make my No-Churn Honeycomb Ice Cream, coat it in chocolate, or just eat it! Just make sure to store it properly, and quickly. Honeycomb will absorb any moisture present, so if you were to make it on a rainy day, with a window open, you might not have as great success as a drier environment. Once your honeycomb is hard, break it up and store it in an airtight container. I worked at a restaurant where we would vaccuum-seal little bags of it, so that we only had to open a small amount during service. Just don’t let it sit around in the kitchen too long after you make it, or it’ll get all sticky. (Like cotton candy! That stuff practically melts if left outside…)

How to make honeycomb | Hello Victoria

It’s such a fun thing to make – the baking soda creates such an instant reaction (which is why I have no photos of it). It’s a fun thing to make with older kids, as long as they are careful. It’s like a science experiment you can eat! Yum!

Homemade Honeycomb

Ingredients

  • 134g sugar
  • 25g honey
  • 47g glucose (white corn syrup)
  • 16g water
  • 10g sodium bicarbonate (baking soda)

Instructions

  1. In a small pot over medium heat, use a whisk to combine all ingredients except for the bicarbonate*
  2. Bring to a boil, and dissolve the sugar, whisking occassionally
  3. Continue boiling, evaporating off the water, adjusting the heat so that it doesn't boil too rapidly
  4. While the mixture is boiling, sift the bicarbonate in a small bowl, and prep a small baking tray by completely lining it with parchment paper
  5. Once the sugar solution reaches 150°C (302°F), remove from the heat and quickly whisk in the bicarbonate. Make sure you whisk enough that you aren't left with pockets of baking soda, but not too long or you'll deflate it
  6. Immediately pour the honeycomb into your prepared pan, being gentle so as not to deflate the mixture. Don't be tempted to touch the surface while scraping in the last bits, or you'll end up deflating it
  7. Allow to cool (the surface will be hard) then break into small pieces and store in an airtight container

Notes

*make sure the pot isn't too small, as the baking soda reaction grows a lot!

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Laura’s Strawberry Rhubarb Crumble Pie

Strawberry rhubarb crumble pie | Hello Victoria

Do you have recipes that you associate with a specific person? I grew up with plenty of recipes we always called by the name of the person who introduced us to it – “Heather’s Dip”, “Grandma’s Ammonia Cookies”… or in this case Laura’s strawberry rhubarb pie. So-called because it was my sister-in-law who first discovered the recipe, and introduced me to it. That, and she loves this pie, so I always think of it as hers.

So when we had a glut of rhubarb in the allotment, I could think of one thing I wanted to make with it! Well, I could think of a ton of things I wanted to make, but this was first on my list.

Strawberry rhubarb crumble pie | Hello Victoria

Strawberry rhubarb crumble pie | Hello Victoria

Pies aren’t as big here in the UK as they are in Canada and the US – most people would be quicker to make a crumble with rhubarb. Or maybe even a tart, but not pie. I, for one, love making pies as they leave so much room for creative decoration! Crumbles are good and all, but they leave little to be done artistically. Pies are sooooo much better to play with!

In this instance, I opted to make little strawberries out of excess dough, and added them to some leaves and a braided edge. I love braids on pie crusts! Even though this pie can be made with a single crust, I almost always make a double so that I have more to play with, or sometimes swap the crumble for a lattice top. I love a good lattice…

Strawberry rhubarb crumble pie | Hello Victoria

Strawberry rhubarb crumble pie | Hello Victoria

Of course, you can also make a double batch of the dough to freeze one half, and make another pie later! Since the dough recipe requires a single egg to make a double batch, it’s easier to just make the double batch than divide in two. This recipe was another one that Laura introduced me to, and I’ve used it for every pie I make, ever since. (more…)

My Perfect Scone Recipe

My perfect scone recipe | Hello Victoria

One of Richard’s childhood memories is coming home after school, to his mom making fresh scones. He would sit at their breakfast bar, with a cup of tea and a scone, and tell her about how hard his day was (he had to colour for hours 🙂 ). When I first heard that, I immediately wanted to find a great scone recipe, so I could do the same for him now. I wanted him to come home from work to fluffy, light, layered scones.

However, the first couple of recipes that I tried never lived up to their pictures. It sort of bummed me out, and I put off finding a good recipe. That is, until I was asked to make scones for someone’s wedding. That sort of put the fire under my butt that I needed!

My perfect scone recipe | Hello Victoria

My perfect scone recipe | Hello Victoria

So I decided to try Mary Berry’s recipe for classic Devonshire scones. Well, they had the same problem as the ones before, but this time, I decided to tweak them until they came out the way I wanted! Scones tend to fall into two camps – slightly dry and crumbly, or softer and layered. The first time I made this recipe, they definitely fell into the first category. And I’m not the biggest fan of the crumbly kind of scones.

My perfect scone recipe | Hello Victoria

on the left are the scones from the first attempt – and on the right are the scones after I tweaked the recipe
Then I started thinking about it – crumbly is because of a lack of gluten development. Most scone recipes tell you not to work the dough very much – just press it together a couple times and cut them out. But that’ll end up with crumbly scones. If you want them to hold together better, you’ll have to knead the dough briefly – like 10-15 turns of kneading. By working the dough a bit, you’ll end up with a softer, fluffy texture – just the way I like them! Oh, and be sure to roll them out thick! If they’re less than 1/2″ in height, then they won’t rise as much. The thicker you roll it out to, the more they’re grow! (more…)

Rhubarb + Custard Doughnuts

Rhubarb + custard doughnuts | Hello Victoria

One of the best things about our allotment is that it has rhubarb. Richard and I both love rhubarb in all sorts of things – muffins, cakes, crumbles, pies… etc. (Although, we also love just plain ol’ stewed rhubarb with some yogurt.) However, sometimes it feels like we almost have too much rhubarb (I know – it’s a thing!) and I’m always looking for new ways to use it.

One of the first things that came to my mind was rhubarb doughnuts! Someone at my work had actually tried to make rhubarb and custard doughnuts before, but the acidity in the rhubarb jam he made caused the cream to curdle. Ever since then I’ve always thought that if I were to do it, I would turn the rhubarb into a curd instead, as it would prevent any curd-ling. After all, you can mix lemon curd with cream and it’s fine – and lemon is even more acidic!

Rhubarb + custard doughnuts | Hello Victoria

So I went back to my tried and true recipe for crème patissière, which is the same recipe I use for making lemon curd! I simply swap the milk amount for lemon juice, and add as much zest as the amount of lemons I juice. I figured I could do the same with rhubarb purée! However, once I had stewed the rhubarb, and blitzed it – it wouldn’t press through a seive like raspberry or some other kind of puree. Too much fibre. In the end I didn’t seive it, and simply reduced the amount of cornstarch in the recipe to account for how thick the puree is to start with. I figured that the rhubarb purée was about halfway between how thin milk is, and how thick I wanted the final curd – so I halved the amount of thickener (cornstarch) to just 10g.

Rhubarb + custard doughnuts | Hello Victoria

The rhubarb taste is there, but subtler than I was expecting. I’m debating trying to make these without the custard next time. I would double the amount of rhubarb puree, and just flavour the whipping cream with vanilla and fold them together. I think the flavour would be amazing – but then I love rhubarb, and it might be too strong for some. But even without the strong rhubarb flavour – these still taste great!

Rhubarb + custard doughnuts | Hello Victoria

For the doughnut itself, I used the same recipe from Justin Gellatly’s book Bread, Cake, Doughnut, Pudding, that I used in the paska doughnuts. Except, as these weren’t paska doughnuts, I used his traditional recipe with water instead of citrus juice. If you want a few tips on how to fry them, check out the paska recipe! My key tip is always to prove the doughnuts on parchment paper, rather than trying to lift them off a floured surface. You can even pre-cut the squares before shaping, so that you don’t have to try and cut around the doughnuts once proven.

When I was trying to decide how to garnish these (all doughnuts need a garnish, IMHO), I was torn between poached rhubarb, and rhubarb curls! In the end, I think the poached stuff works better, as it looks more like rhubarb at first glance. It has better colour. However, the fact that you can make ribbons out of rhubarb is always fun. 🙂 I used this recipe to make them.

Rhubarb + custard doughnuts | Hello Victoria

Rhubarb + custard doughnuts | Hello Victoria

Which garnish do you think looks better?

Rhubarb + custard doughnuts | Hello Victoria

Either way, if you happen to have a glut of rhubarb from your garden, or just love doughnuts, why not try these? You could even try reducing the amount of creme patissiere in the recipe to see if the stronger flavour is better? Taste is always a personal preference. Or, you can just eat the rhubarb curd straight – ha! Pipe it into tart shells, or make a rhubarb meringue pie! Enjoy!

Rhubarb + Custard Doughnuts

Ingredients

  • Doughnut Dough:
  • 500g white bread flour (strong white)
  • 60g caster sugar (berry sugar), plus extra for coating
  • 10g salt
  • 5g instant yeast (15g fresh, 7.5 active dry*)
  • 4 eggs, lightly beaten
  • 150ml water
  • zest of 1 lemon
  • 125g unsalted butter, softened
  • 2ltrs neutral vegetable oil, for frying
  • Rhubarb Puree:
  • 225g rhubarb, chopped
  • 0.5 orange, zest and juice
  • 50g + 2 tsp sugar
  • 25ml lemon juice
  • 10g cornstarch
  • 1 egg yolk
  • Creme Patissiere:
  • 250ml whole milk
  • 50g sugar
  • 20g cornstarch
  • 1 egg yolk
  • 0.25 vanilla bean, seeds scraped out (or 0.25 tsp vanilla paste/extract)
  • 250ml double cream (whipping)
  • 40g caster sugar

Instructions

  1. In a small bowl, mix together the flour and yeast. In a large bowl**, combine the water, citrus zest, sugar, eggs, flour mixed with yeast, and salt (layered in that order). Using a wooden spoon, stir until the dough starts to come together, then turn out onto a clean work surface.
  2. Knead the dough at a medium pace, for about 8 minutes, being careful not to add any extra flour. This dough will be very sticky, so use a bench scraper to help you knead.
  3. Allow the dough to rest for one minute.
  4. Start kneading again, and add the butter in small amounts - kneading in each one before adding the next. Once you have added all the butter, knead at a fast pace for 5 minutes. The dough should be smooth and elastic. It'll still be very very sticky.
  5. Place the dough in a lightly greased bowl, cover with cling film, and allow to prove for 1-1.5 hours. Punch the dough down, recover, and place in the fridge overnight.
  6. While the dough is resting in the fridge, make your rhubarb curd and pastry cream.
  7. Place the chopped rhubarb, orange zest, juice, and 2 tsp sugar in a bowl. Allow the rhubarb to macerate while you make the crème patissière, drawing out the water.
  8. For the pastry cream: In a medium bowl, mix together your egg yolk, cornstarch, and enough of the milk to thin it out a little.
  9. Heat the remaining milk, sugar, and vanilla in a saucepan, over medium heat, until just simmering. Turn off the heat, cover, and allow to infuse for 20-30 minutes.
  10. Bring the milk back up to a low boil, and slowly pour it into the egg yolk mixture, whisking the whole time to prevent the egg cooking.
  11. Return the whole mixture to the pot, and cook over a medium heat, whisking constantly.
  12. Once the mixture begins to thicken, remove from the heat for 10 seconds, and whisk vigorously. Return to the heat and allow to come to a full boil, for 10-15 seconds - keep whisking.
  13. Strain mixture onto a large piece of cling film, and wrap to make a little pillow. Chill in the fridge until cold.
  14. For the rhubarb curd: in a small pot over low heat, cook the rhubarb mixture until soft and broken down. Remove from heat, allow to cool, and puree in a food processor.
  15. In a medium bowl, mix together your egg yolk, cornstarch, and enough of the lemon juice to thin it out a little.
  16. Heat the remaining lemon juice, rhubarb purée, and sugar in a saucepan, over medium heat to a low boil, and slowly pour it into the egg yolk mixture, whisking the whole time to prevent the egg cooking.
  17. Return the whole mixture to the pot, and cook over a medium heat, whisking constantly.
  18. Once the mixture begins to thicken, remove from the heat for 10 seconds, and whisk vigorously. Return to the heat and allow to come to a full boil, for 10-15 seconds - keep whisking.
  19. Strain mixture onto a large piece of cling film, and wrap to make a little pillow. Chill in the fridge until cold.
  20. The next day, remove the dough from the fridge, and divide into 50g pieces. You should get 20. Shape each of them on a table (you may want to lightly flour your hand) into a tight bun shape. Do this by cupping your hand over the piece, and moving your hand circles.
  21. Place the rounds on parchment lined trays, and lightly cover with cling film sprayed with cooking oil to prevent sticking. Allow to prove in a warm place for 1.5-3 hours, or until doubled in size.
  22. When the dough is almost ready, begin heating the oil in a large pot over medium heat, until the temperature reads 180°C (356°F). You will need to be very careful working with the oil (it's hot!), and try and check the temp. between each batch. Cut the parchment paper around each doughnut.
  23. Fry the doughnuts in groups of 2 or three, for about 1.5-2 minutes on each side. Place them in the oil gently, by the parchment paper, and remove it once you have flipped the doughnuts.
  24. Remove the doughnuts to a paper towel lined plate, to soak up any excess oil. While still warm, toss the doughnuts in a bowl of caster sugar.
  25. Once all the doughnuts are fried, allow them to cool while you finish the filling.
  26. Remove the pastry cream and curd from the fridge, and beat until smooth.
  27. Whip the double cream, and 40g caster sugar until stiff, then divide in two and fold each half into the rhubarb and pastry cream. Gently swirl the two together. Fill a piping bag, fitted with a small round nozzle, with the mixture, or a ziplock bag with a small hole cut in the corner.
  28. Using a paring knife, cut a small hold in the side of each of the doughnuts, to allow you to fill them.
  29. Stick your piping bag in the hole, and fill the doughnut, then pipe a small amount to cover the hole. Decorate with poached rhubarb, or whatever garnish you like!

Notes

*If using active dry yeast, you will need to warm the water to about 46°C (115°F) and allow to dissolve. If using either active dry or fresh, add to the water instead of flour. **Feel free to make in a stand mixer if you have one, using your dough hook. Simply mix on medium speed for the time shown. It's much easier to use a machine with such a sticky dough.

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Fresh Garden Pea + Kale Pesto Pasta

Garden pea and kale pesto pasta | Hello Victoria

Now, I think it’s pretty safe to assume that everyone likes pasta. (I mean, unless you’re celiac that is.) It’s always so warm and delicious… but often leaves me feeling a bit guilty. It’s not exactly health food, is it?

So when I saw this recipe from Waitrose, it felt like the perfect marriage of guilty pasta and veggies! This pesto is so vibrant and fresh tasting, with the garden peas… while also still feeling like a traditional pesto, with garlic and basil. It’s delicious, but also feels almost healthy.

Garden pea and kale pesto pasta | Hello Victoria

The perfect recipe to enjoy after spending the day gardening in the allotment 🙂 Which is pretty much what we do every weekend!

So if you’re looking for a quick meal on a weeknight, this is the jam! And you can easily swap out the kale for spinach, or another similar green. In fact, I actually prefer the flavor with the spinach as opposed to kale. It’s subtler, which allows the pea and basil to really shine.

If you’re the type to keep frozen peas on hand, it’s an easy fridge meal. That is, if you’re the type who keeps spinach or kale on hand. 😉 Enjoy!

Garden pea and kale pesto pasta | Hello Victoria

Fresh Garden Pea + Kale Pesto Pasta

Ingredients

  • 320g frozen peas
  • 150g kale, stems removed (or spinach)
  • large handful basil
  • 30g toasted pine nuts
  • 2 garlic cloves, minced
  • 3 tbsp grated parmesan, plus more to serve
  • 3 tbsp olive oil
  • 300-500g pasta
  • chilli flakes, lemon juice, salt, to taste

Instructions

  1. Place the peas in a bowl, and cover with just boiled water. Let sit for 30 seconds, then drain and rinse in cold water.
  2. Blanche the kale/spinach in boiling, salted water for 1 minute. Drain, and pat dry.
  3. Transfer the peas, kale, garlic, nuts, parmesan cheese, and a healthy pinch of salt to a food processor. Mix until everything is chopped, and drizzle in just enough oil to keep it moving.
  4. Add a splash of lemon juice and a sprinkle of chilli flakes, to taste. Add any more salt if desired.
  5. Cook the pasta according to the package directions, and drain, reserving a ladle of the pasta water.
  6. Add a splash of the pasta water into the pesto, and whizz to combine. Stir together the pasta, and pesto, adding more water to give it a silky texture. Taste, and serve with extra parmesan or chilli flakes.
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Vegan Veggie Muffins

Vegan Veggie Muffins | Hello VIctoria

Is this a healthy muffin? Is there such a thing as a healthy muffin if it contains sugar?

I mean sure, you can make all sorts of paleo “blah-blah-naturally-sweetened-with-bananas” type things… but those aren’t reeaaallly muffins. Muffins are fluffy, slightly sweet, with a delicious crusty top. They’re basically cupcakes without the frosting, if we’re being honest with ourselves. They’re cupcakes we can feel better about eating.

Vegan Veggie Muffins | Hello VIctoria

Buuut, if there was such a thing as a healthy muffin – this would be it! It does contain sugar, but also has pumpkin purée, apple, carrot, and zucchini (courgette) inside. Not to mention pumpkin seeds and sunflower seeds.

Vegan Veggie Muffins | Hello VIctoria

It might not seem like the kind of recipe for the beautiful sunny weather we’ve been having, but I think it works. The flavours may feel like fall (with the pumpkin, cinnamon, and cloves) but the fact that it’s healthy makes it feel like summer to me! I can’t be the only one who craves salad and other healthy foods once the weather heats up? Goodbye hearty and rich stews – hello BBQ!

Vegan Veggie Muffins | Hello VIctoria

Vegan Veggie Muffins | Hello VIctoria

In my humble opinion, if carrot cake is acceptable all year round, why not these?

So if you’d like a morning treat, or something to bring the office, and are looking for healthier options – why not try these? I can guarantee you that you won’t be disappointed.

Vegan Veggie Muffins | Hello VIctoria

Vegan Veggie Muffins

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 24 regular size muffins (20 large tulip case ones)

Ingredients

  • 450g all-purpose flour
  • 300g whole-wheat flour
  • 14g baking soda (bicarbonate)
  • 26g baking powder
  • 10g ground cinnamon (plus extra for sprinkling)
  • 6g ground ginger
  • 6g salt
  • large pinch all-spice
  • large pinch ground cloves
  • pinch ground cardamon (optional)
  • 74g sunflower seeds
  • 74g pumpkin seeds (plus extra for topping)
  • 450g sugar (plus extra for sprinkling)
  • 284g pumpkin purée
  • 224ml neutral oil (sunflower)
  • 116ml apple juice
  • 6ml vanilla extract
  • 134g grated zucchini (courgette)
  • 100g grated carrot
  • 92g grated apple

Instructions

  1. Preheat oven to 170°C convection (340°F). Line 2 muffins trays with paper cases (24 total).
  2. In a large bowl, sift together all the dry ingredients except for the sugar, and seeds. Mix in the seeds, and set aside.
  3. In a medium bowl, mix together the sugar, along with all the wet ingredients. Stir in the grated veggies and fruit.
  4. Mix the wet into the dry, until no flour remains. (The mixture will be thick)
  5. Mix together a tablespoon of extra sugar with a sprinkling of cinnamon to dust the muffins with.
  6. Spoon the mixture evenly into 24 muffin cases, sprinkle with cinnamon sugar, and top with a few extra pumpkin seeds.
  7. Bake in the preheated oven for 30+ minutes, turning partway through. Check with a toothpick to see if done.
  8. Cool on baking racks, then store in an airtight container.

Notes

If you are using the larger tulip paper cases, then you'll only get about 18-20 muffins, and may have to bake longer.

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http://www.hellovictoriablog.com/2018/05/11/vegan-veggie-muffins/

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